Hearty Potato Borscht with Lard and Garlic

The most satisfying, with the addition of lard, very tasty and rich. Borscht with potatoes is prepared from ordinary ingredients and turns out very rich and thick. This first course is perfect for a large family dinner, and lard and garlic will give it a unique appetizing aroma and taste.
cook time: 2h
Nora Vaughn
Hearty Potato Borscht with Lard and Garlic

Nutrition Facts (per serving)

37
Calories
2g
Fat
4g
Carbs
1g
Protein

Ingredients (10 portions)

Basic:

Garlic 2 clove
Tomatoes (small or 2 large) 5 pc
Salt to taste
Water 3 l
Potato 5 pc
Bay leaf 2 pc
Beet 1 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 3 tbsp
Peppercorns 5 pc
bell pepper 1 pc
Greenery 20 g
Cabbage 250 g
Salo 40 g
Meat (chicken, beef or pork) 500 g

Recipe instructions

Step 1

Step 1
How to cook borscht with potatoes? First, prepare all the necessary ingredients for this. Place the lard in the freezer in advance to make it hard. Take any meat you like — pork, beef or chicken, the main thing is to wash it well before cooking. Pour cold water over the meat and let it cook for 1-1.5 hours, be sure to remove the foam after boiling.

Step 2

Step 2
While the meat is cooking, thoroughly wash and peel all the vegetables. If you wish, you can remove the peel from the tomatoes; to do this, first pour boiling water over them, this way you can easily peel them. Wash the greens (I took dill and parsley) well and dry them.

Step 3

Step 3
Chop the peeled vegetables, you can cut the potatoes into cubes or long slices, and you can grate the carrots and beets if desired.

Step 4

Step 4
To fry, heat a frying pan with vegetable oil on the stove, then add chopped carrots, beets and onions one by one. Fry the vegetables over medium heat for about 5 minutes, stirring occasionally.

Step 5

Step 5
Add bell peppers and fresh tomatoes to the fry, continue frying for another 5-7 minutes, then remove the pan from the heat. If you wish, you can replace the tomatoes with tomato paste or canned tomatoes in their own juice.

Step 6

Step 6
Remove the finished meat from the pan and cut into small cubes, then add back to the broth along with the potatoes and bay leaf, lightly add salt and cook until the potatoes are ready, about 15 minutes.

Step 7

Step 7
Carefully transfer the roast into the pan with the meat and potatoes, bring to a boil and simmer over low heat for 10 minutes.

Step 8

Step 8
Shred the cabbage, crush it a little with your hands and add to the borscht, add peppercorns and simmer over low heat for 10 minutes.

Step 9

Step 9
Finely chop or crush the garlic, grate the lard and grind everything together with salt in a mortar. Add to the borscht 5 minutes before it is ready, stir well, add salt if necessary.

Step 10

Step 10
Finely chop the fresh herbs and add to the borscht, boil for a couple of minutes, cover the pan with a lid and remove from the heat. The borscht with potatoes is ready, let it brew for another 10 minutes and you can serve, if desired, add a spoonful of sour cream to everyone’s plate, this will make the dish even tastier. Bon appetit!

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